Cutlets. No. 10. With Tomato Sauce.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

neck of mutton ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
thin light glaze
Datté de Cumberland's Tomato Sauce. See Tomato Sauce No. 3, under Sauces for Meat. ↝ Tomato sauce, canned, no salt added [Vegetables and Vegetable Products]

Instructions (6)

Divide the neck of mutton into cutlets, flatten them, and scrape the inside of the bone quite clean.
Put them, masked with a little clarified butter, into a sauté pan.
Season with pepper and salt.
Sauté them over a sharp fire, turn them and drain off the butter.
Put some thin light glaze over them.
Sauté the cutlets in this dish, and serve with the Datté de Cumberland's Tomato Sauce.

Original Text

Cutlets. No. 10. With Tomato Sauce.
Divide the neck of mutton into cutlets, flatten them, and scrape the inside of the bone quite clean; put them, masked with a little clarified butter, into a sauté pan. Season with pepper and salt. Sautez them over a sharp fire, turn them and drain off the butter. Put some thin light glaze over them. Sautez the cutlets in this dish, and serve with the Datté de Cumberland's Tomato Sauce. See Tomato Sauce No. 3, under Sauces for Meat.

Notes

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